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Healthy Grilled Chicken and Quinoa Bowl with Lemon Tahini Dressing
Looking for a nutritious meal that will keep you fueled throughout the day? This grilled chicken and quinoa bowl is your answer. With a hearty bowl of grilled chicken breast, quinoa, steamed broccoli, and a light lemon tahini dressing, it’s not just a meal; it’s a delicious way to nourish your body. Perfect for lunch or dinner, you can whip this up in no time!
Switch it up with a grilled salmon salad for another zesty meal.
For more protein-packed options, try blackened salmon with spinach.
Delicious and Nutritious Grilled Chicken and Quinoa Bowl
Healthy Grilled Chicken and Quinoa Bowl with Lemon Tahini Dressing
Course: High-Protein Options, Meal Prep for AthletesCuisine: MediterraneanDifficulty: Easy2
servings10
minutes20
minutes450
kcalThis vibrant bowl features juicy grilled chicken, nutty quinoa, and fresh steamed broccoli, all drizzled with a zesty lemon tahini dressing. The chicken is perfectly seasoned, while the quinoa adds a delightful texture, making every bite satisfying and full of flavor.
Ingredients
2 boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 cups water or chicken broth
2 cups steamed broccoli florets
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
Chopped parsley for garnish (optional)
Directions
- Prepare the Quinoa: In a medium saucepan, bring water or chicken broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Grill the Chicken: Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes per side or until fully cooked through. Allow to rest before slicing.
- Make the Lemon Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. If the dressing is too thick, add a little water to reach desired consistency.
- Assemble the Bowl: In a large bowl, layer cooked quinoa, steamed broccoli, and sliced grilled chicken. Drizzle with lemon tahini dressing and garnish with chopped parsley if desired.
Key Prep Tips
- Quinoa Prep: Rinse the quinoa thoroughly under cold water before cooking to remove any bitterness caused by saponin.
- Marinate the Chicken: Marinate the chicken in olive oil, lemon juice, garlic, and spices for at least 30 minutes to enhance flavor and tenderness.
- Veggie Prep: Chop vegetables uniformly for even cooking and presentation.
- Dressing Consistency: Whisk the tahini dressing thoroughly, adding water gradually until the desired creamy consistency is reached.
- Meal Prep Tip: Store components like grilled chicken, quinoa, and dressing separately for easy assembly throughout the week.
Suggested Variations
- Protein Alternatives: Swap chicken with grilled shrimp, salmon, or chickpeas for a vegetarian option.
- Grain Substitutes: Replace quinoa with farro, bulgur, or cauliflower rice for a different texture or carb count.
- Extra Veggies: Add roasted sweet potatoes, zucchini, or sautéed spinach to increase the nutrient profile.
- Spice Up: Add red pepper flakes or a dash of sriracha to the tahini dressing for a spicy kick.
- Nutty Topping: Sprinkle toasted almonds, sunflower seeds, or pine nuts for extra crunch and flavor.
Serving Suggestions
- As a Complete Bowl: Serve as a standalone meal with the lemon tahini dressing drizzled over the top.
- Meal Prep: Divide into airtight containers for grab-and-go lunches. Store dressing separately to keep the dish fresh.
- Family Style: Lay out the components in separate bowls and let everyone build their custom quinoa bowl.
- Side Pairing: Pair with a light cucumber salad or a side of roasted asparagus for a refreshing addition.
- Garnish: Top with fresh herbs like parsley or cilantro and a sprinkle of feta cheese for extra zest and creaminess.